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Dairy-free rice krispie treats made without butter, stacked

Dairy-Free Rice Crispy Treats

Classic gooey, chewy rice crispy treats made without butter, milk, or eggs. Use coconut oil or Melt plant butter.
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Prep Time 5 minutes
Cook Time 10 minutes
Cool and set 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 16 squares
Ingredients Method Notes

Ingredients
  

  • 1/3 cup solid coconut oil or Melt plant-based butter refined coconut oil is neutral; virgin adds a light coconut taste; Melt gives a more buttery flavor; swap 1:1 or use half and half
  • 1 10 oz bag mini marshmallows fresh melt best; check label
  • 1/2 teaspoon vanilla extract
  • pinch fine sea salt
  • 4 1/2 cups crispy rice cereal check label

Method
 

  1. Line an 8x8-inch baking dish with parchment and lightly grease it with a bit of coconut oil.
  2. In a large pot over medium heat, melt the coconut oil or Melt. Add the marshmallows, vanilla, and salt. Stir often until completely melted and smooth, 5 to 8 minutes. Don't let it scorch.
  3. Remove from heat and immediately stir in the cereal until evenly coated.
  4. Transfer to the pan. With a greased spatula, wax paper, or lightly oiled hands, gently press into an even layer. Don't pack it down hard; gentle pressure keeps the treats soft and chewy.
  5. Cool at room temperature 1 to 2 hours until set. Lift out with the parchment and cut into squares.

Notes

Allergens: Contains: coconut (coconut oil) or Melt plant-based butter; check the rice cereal (some contain barley malt) and marshmallow labels. Free of: dairy, eggs, peanuts, tree nuts.
Microwave shortcut: Melt the fat and marshmallows in a large microwave-safe bowl in 30 to 60 second bursts, stirring between, then stir in the cereal.
Vegan version: Use vegan marshmallows (they melt more slowly, so keep the heat low and stir constantly) with coconut oil or a vegan butter.